CN111757692B

CN111757692B - Cooking system

Info

Publication number: CN111757692B
Application number: CN201980016527.4A
Authority: CN
Inventors: J·阿塞罗阿塞罗; D·安顿法尔孔; C·卡雷特罗查马罗; P·J·埃尔南德斯布拉斯科; S·洛伦特吉尔; I·洛佩莫拉蒂拉; E·普卢梅德韦利拉
Original assignee: BSH Hausgeraete GmbH
Current assignee: BSH Hausgeraete GmbH
Priority date: 2018-03-02
Filing date: 2019-02-18
Publication date: 2022-09-09
Anticipated expiration: 2039-02-18
Also published as: US11617235B2; US20200404750A1; ES2724125A1; WO2019166909A1; CN111757692A; EP3758562A1

Abstract

The present invention relates to a cooking system (10 a-c) having: at least one positioning unit (12 a-c) having at least one cooking product receiving element (16 a-c) and at least one heating unit (14 a-c) which is provided for heating the cooking product receiving element (16 a-c), and; at least one induction unit (18 a-c) which, in at least one operating state, supplies at least one heating energy at least for the induction heating of the cooking product receiving element (16 a-c). In order to provide a system of this type with better properties with regard to efficiency, it is proposed that the heating unit (14 a-c) has at least one heating element (20 a-c) of a different configuration than the induction heating element, which is provided for heating the cooking product accommodating element (16 a-c).

Description

Cooking system

Technical Field

The present invention relates to a cooking system according to the preamble of claim 1 and a method for operating a cooking system according to the preamble of claim 15.

Background

A cooking system with a mounting unit having a cooking product receiving element and a heating unit is already known from international patent application WO 2016/185303 a 1. The heating unit is integrated in a housing unit of the placement unit, which is integrally formed with the cooking product accommodating element. Further, a receiving unit is integrated in the housing unit, the receiving unit receiving a portion of the heating energy provided by the induction unit and supplying a portion of the received heating energy to the heating unit. The heating unit is designed as an induction unit and is provided for inductively heating the cooking product receiving element. The cooking product receiving element is heated only inductively in the operating state.

Disclosure of Invention

The object of the invention is, inter alia, to provide a system with better characteristics with regard to efficiency. According to the invention, this object is achieved by the features of claims 1 and 15, while advantageous embodiments and refinements of the invention can be derived from the dependent claims.

The invention relates to a cooking system having at least one placement unit having at least one cooking product receiving element and at least one heating unit, which is provided for heating the cooking product receiving element; at least one induction unit is provided, which provides at least one heating energy in at least one operating state, at least for inductively heating the cooking product receiving element.

It is proposed that the heating unit has at least one heating element of a different configuration than the induction heating element, which heating element is provided for heating the cooking product receiving element.

By means of the embodiment according to the invention, a high efficiency can be achieved, in particular with regard to the heat distribution, in particular in at least one bottom of the cookware receiving element, and/or with regard to the power distribution. In particular, a high power factor and/or efficiency factor can be achieved, as a result of which, in particular, small currents through the electronic device and/or small voltages present at the resonant capacitor device can be achieved. In particular, a low operating temperature of the heating unit and/or a low current flow through the electronics, in particular the cooking electronics, can be achieved, which in particular enables a long-life design. In particular, a high flexibility and/or a high design freedom can be achieved.

A "cooking system" is to be understood to mean, in particular, a system having at least one cooking device provided for cooking food, for example an oven and/or a hob and/or a microwave oven, and which, in particular, may additionally have at least one further structural unit, in particular a cleaning device and/or a cooling device and/or a movement device and/or at least one contact module, which is configured differently from the cooking device. The cooking system is provided in particular for a kitchen comprising at least one structural unit provided for arrangement in the kitchen. The cooking system may have, for example, at least one accessory unit for the cooking appliance, for example a sensor unit for externally measuring the temperature of the cookware and/or the cooking item and/or the placement unit and/or the cooking item receiving element.

The cooking system has in particular at least one placement plate, which is provided in particular for placing a cookware and/or a cooking product receiving element. A "placement plate" is to be understood to mean, in particular, at least one, in particular plate-shaped unit which is provided for placing at least one cooking device and/or for placing at least one cooking product receiving element and/or for placing at least one cooking product for heating purposes. The placement plate can be designed, for example, as a partial region of at least one work plate, in particular of at least one galley work plate, in particular of a cooking system. Alternatively or additionally, the setter plates may be configured as a cooktop plate. The placement plate designed as a cooktop can be designed, in particular, as at least a part of a cooktop housing shell, and can be designed, in particular, at least for the most part together with at least one housing shell unit, to which the placement plate designed as a cooktop can be connected, in particular, in at least one installed state. The installation plate can be formed, for example, at least largely from glass and/or glass ceramic and/or stoneware (Neolith) and/or dak (Dekton) and/or wood and/or marble and/or stone, in particular natural stone and/or laminate and/or metal and/or plastic and/or ceramic. "at least a substantial portion" is to be understood to mean, in particular, a portion, in particular a mass portion and/or a volume portion, of at least 70%, in particular at least 80%, advantageously at least 90%, and preferably at least 95%.

A "placement unit" is to be understood to mean, in particular, a unit which is provided for coupling to a heating unit and which, in particular during coupling to the heating unit, receives and/or absorbs energy from the heating unit in at least one operating state. The cooking product receptacle element can be provided, for example, for resting on a resting plate. Alternatively or additionally, the placement unit can also have, for example, in particular in addition to the cooking product receiving element, at least one lining device, which can be provided, in particular, for placing at least one cookware and/or at least one cooking product receiving element, in particular the cooking product receiving element.

A "cooking product receiving element" is to be understood to mean, in particular, an element which delimits and/or delimits at least one receiving space provided for receiving at least one cooking product, and is provided, in particular, for being heated by a heating unit. The cooking product receiving element is composed, in particular, at least for the most part of at least one heatable material. The cooking product receiving element can be constructed, for example, at least predominantly from metal, in particular aluminum and/or copper. The cooking product receiving element has in particular a wall which at least partially surrounds the receiving space and which can in particular be constructed at least for the most part from a heatable material.

In this context, a "heating unit" is to be understood to mean, in particular, a unit which is provided to supply energy to at least one cooking utensil and/or at least one cooking product receiving element in at least one operating state for the purpose of heating the cooking utensil and/or cooking product receiving element. The heating unit can be designed, for example, as a resistance heating unit and is provided, in particular, for converting energy into heat and for conveying the heat to the cookware and/or the cooking product receiving element for the purpose of heating the cookware and/or the cooking product receiving element. Alternatively or additionally, the heating unit may be designed as an induction heating unit and in particular be provided for supplying energy in the form of an alternating electromagnetic field to the cookware and/or the cooking product receiving element, wherein the energy supplied to the cookware and/or the cooking product receiving element may in particular be converted into heat in the cookware and/or the cooking product receiving element.

An "induction unit" is to be understood to mean, in particular, a unit which is provided to provide, in at least one operating state, at least one alternating electromagnetic field for energy transmission and, in particular, to transmit heating energy, in particular inductively and advantageously wirelessly, by means of the alternating electromagnetic field. The induction unit is provided in particular for generating and/or inducing at least one induced current in the placement unit, in particular in the cooking product receiving element of the placement unit and/or in the heating unit of the placement unit and/or in at least one receiving unit of the installation unit, in at least one operating state by means of an alternating electromagnetic field, and thus in particular for transmitting heating energy, in particular wirelessly, to the placement unit.

The induction unit can have, for example, at least one energy transmission element, which is configured differently from the induction heating element, and which can be provided, in particular, for supplying heating energy for the induction heating of the cooking product receiving element in at least one operating state. The energy transmission element may in particular have at least one inductor and/or at least one coil. The energy transmission element can be provided in particular for supplying heating energy at least by means of inductive energy transmission in at least one operating state for at least inductively heating the cooking product receiving element, i.e. in particular to at least one receiving unit of the positioning unit. Alternatively or additionally, the induction unit may have at least one induction heating element, which is provided in particular to provide heating energy for induction heating of the cooking product receiving element in at least one operating state. The induction unit can be provided, for example, to generate and/or to induce at least one induction current in the cooking product receiving element of the positioning unit by means of an alternating electromagnetic field in at least one operating state, and in particular to inductively heat the cooking product receiving element directly and/or indirectly by means of heating energy. The induction heating element of the induction unit can be designed in particular as a primary coil.

The expression that the induction unit supplies "at least" heating energy at least for the induction heating of the cooking product receiving element in at least one operating state should be understood in particular to mean that the induction unit supplies heating energy for the induction heating of the cooking product receiving element in at least one operating state and in particular also supplies at least one further energy in addition to the heating energy for the induction heating of the cooking product receiving element, which can be provided in particular for a further purpose. The further energy may for example be provided for supplying at least one electronic unit. The induction unit can in particular provide at least one supply energy for supplying the at least one electronic unit in at least one operating state, in particular in addition to the heating energy for inductively heating the cooking product receiving element. Alternatively or additionally, the further energy may be in particular a further heating energy, which may in particular be provided for heating the cooking product receiving element and is different from induction heating. The induction unit can in particular provide, in at least one operating state, at least one further heating energy, in particular in addition to the heating energy for the induction heating of the cooking product receiving element, for supplying at least one heating element of a different configuration than the induction heating element. Alternatively or additionally, the further energy may be, in particular, at least one loss energy, which may be dissipated by dissipation, in particular when the heating energy is transmitted.

The induction unit provides at least one expression "at least" for inductively heating the cooking product receiving element in at least one operating state, in particular it should be understood that at least one part of the heating energy is provided for inductively heating the cooking product receiving element, and in particular additionally at least one further part of the heating energy can be provided for heating the cooking product receiving element, which heating is different from inductively heating the cooking product receiving element. The expression "providing" of the induction unit with at least one heating energy at least for inductively heating the cooking product receiving element in at least one operating state is to be understood in particular to mean that the induction unit heats the cooking product receiving element with the heating energy in particular directly and/or indirectly in at least one operating state and/or that the induction unit provides the heating energy to at least one further unit, for example to at least one receiving unit of a positioning unit, which in particular subsequently inductively heats the cooking product receiving element with at least a part of the received heating energy.

An "operating state" is to be understood to mean, in particular, a state in which the placement unit is placed, in particular, on the placement plate and is advantageously placed in at least one nominal placement position defined by the placement plate, and in which the induction unit supplies, in particular, heating energy, in particular directly or indirectly, to the placement unit.

In this context, an "induction heating element" is to be understood to mean, in particular, an element which is provided to generate an alternating electromagnetic field, in particular having a frequency of 20kHz to 100kHz, which alternating electromagnetic field is provided, in particular, to be converted into heat by eddy current induction and/or repeated magnetization effects in a, in particular, metallic, preferably ferromagnetic base of at least one, in particular, cooking product receiving element. A "heating element of a different configuration than the induction heating element" is to be understood to mean, in particular, an electrical element which, in at least one operating state, provides at least one heating energy which is different from the induction heating energy for heating the cooking product receiving element. The heating element, which is configured differently from the induction heating element, can be, for example, a radiation heating element and, in particular, heats the cooking product receiving element in at least one operating state by means of electromagnetic radiation, for example by means of infrared radiation. Alternatively or additionally, the heating element, which is configured differently from the induction heating element, may be, for example, an electrical resistance heating element and, in particular, in at least one operating state, heats the cooking product accommodating element by means of heating energy, which is provided, in particular, by converting electrical energy supplied to the heating element into thermal energy.

"provided" is to be understood in particular as specially programmed, designed and/or equipped. An object is provided for a specific function, in particular, in the sense that it fulfills and/or executes the specific function in at least one application and/or operating state.

The induction unit, in particular the induction heating element of the induction unit, can, for example, in at least one operating state, heat the cooking product receiving element directly and/or directly by means of at least a part of the heating energy for inductively heating the cooking product receiving element, and in particular transmit at least a part of the heating energy directly and/or directly to the cooking product receiving element. Preferably, the positioning unit has at least one receiving unit, which is provided for wirelessly receiving at least part of the heating energy and for supplying at least part of the received energy to the heating element. The induction unit, in particular the induction heating element, is in particular provided for indirectly and/or not immediately heating the cooking product receiving element by means of at least a part of the heating energy for inductively heating the cooking product receiving element in at least one operating state and in particular for indirectly and/or not immediately transmitting at least a part of the heating energy to the cooking product receiving element. The induction unit, in particular the induction heating element, is in particular provided for transmitting at least a part of the heating energy to the receiving unit in at least one operating state, and in particular for heating the cooking product receiving element indirectly and/or not directly by means of the receiving unit. The receiving unit can in particular have at least one coil and/or at least one inductor and/or at least one induction heating element. In particular, this enables optimal heating of the cooking product receiving element. In particular, a high flexibility can be achieved, since in particular wiring can be dispensed with.

The heating unit may, for example, have only a heating element of a different configuration than the induction heating element, and in particular no induction heating element. The heating unit preferably has, in addition to the heating element, at least one induction heating element which, in at least one operating state, inductively heats the cooking product receiving element with at least a part of the received energy. In particular, a particularly high efficiency and/or a high flexibility and/or a uniform heating of the cooking product receiving element can thereby be achieved, since the cooking product receiving element can be heated in particular not only inductively but also in a different manner than inductively.

The receiving unit can, for example, be designed differently from the induction heating element and, in particular, in at least one operating state, is provided for supplying at least a part of the received energy to the induction heating element. Preferably, the induction heating element is at least partially part of the receiving unit. The receiving unit of the heating unit and the induction heating element are in particular integrally formed. The induction heating element of the heating unit may be designed in particular as a relay coil and is provided in particular for receiving energy and/or at least one alternating electromagnetic field from the induction heating element of the induction unit, which is designed as a primary coil. The expression that the first object is "at least partially" part of the second object should be understood in particular to mean that the first object has at least one partial region (which is part of the second object), in particular at least one element and/or at least one unit, and in particular can have, in addition to the partial region, at least one further partial region, which can in particular be part of at least one third object that is different from the second object. In particular, little storage and/or little component diversity can thereby be achieved. By coupling the induction unit and the receiving unit (the induction heating element is at least partially part of the receiving unit), the losses can be distributed in particular to the two components, whereby in particular a low temperature of the induction unit can be achieved. The wear of the receiving unit can be used in particular for heating the cooking product accommodating element.

An optimum power distribution can be achieved in particular if the receiving unit and/or the induction heating element have the same surface extent as the cooking product receiving element when viewed perpendicularly to the main plane of extent of the induction heating element, i.e. in particular independently of the surface extent of the induction unit.

In the case of particularly conventional heating of the cooking product receiving element, which is known in particular from the prior art (in the case of heating, the induction heating element of the induction unit heats the cooking product receiving element in particular directly and/or indirectly), the inner and outer partial regions of the cooking product receiving element are generally heated less well than the annular partial region located between them, when viewed perpendicularly to the main plane of extension of the induction unit. The heating element can be arranged in at least one operating state, in particular at least partially in the inner partial region and/or at least partially in the outer partial region, when the main plane of extension of the induction unit is viewed perpendicularly, as a result of which a particularly uniform heating of the cooking product receiving element can be achieved in particular.

Furthermore, it is proposed that the induction heating element and the heating element are electrically connected in series, as a result of which, in particular, a simple and/or inexpensive and/or uncomplicated design can be achieved.

It is also proposed that the mounting unit has at least one resonant capacitor device, which is electrically conductively connected to the induction heating element. The induction heating element and the resonant capacitive device are in particular electrically connected in series. The resonant capacitor device has in particular at least one capacitor. The resonant capacitor device may have, for example, at least two, in particular three, advantageously at least four and preferably more capacitor devices, which may be arranged in particular in any desired series and/or parallel circuit. Advantageously, the resonant capacitor device has exactly one capacitor and is in particular formed by a capacitor. As a result, the induction heating element can be operated in particular at its resonant frequency, as a result of which in particular a high efficiency and/or low losses can be achieved. In particular, small voltages can be achieved in resonant capacitor devices.

The induction heating element and the heating element can, for example, have at least substantially the same shape and/or size and/or area extension when viewed perpendicularly to the main plane of extension of the induction heating element and/or when viewed perpendicularly to the main plane of extension of the placement plate, and in particular be arranged overlapping and/or overlapping. The induction heating element, in particular at least a part of the induction heating element, preferably surrounds at least a part of the heating element when viewed perpendicularly to the main plane of extension of the induction heating element and/or when viewed perpendicularly to the main plane of extension of the placement plate. The induction heating element can, for example, surround the entire heating element, in particular, when viewed perpendicularly to the main plane of extension of the induction heating element and/or when viewed perpendicularly to the main plane of extension of the placement plate. The portion of the heating element, in particular surrounded by the induction heating element, is in particular arranged at least substantially around a center point and/or a center of gravity of the induction heating element when viewed perpendicularly to the main extension plane of the induction heating element and/or when viewed perpendicularly to the main extension plane of the resting plate. In particular, this makes it possible to heat the inner region of the induction heating element, which is heated only slightly, in particular in the absence of a heating element. The induction heating element and the heating element can be in particular optimally complementary for heating the cooking product receiving element, as a result of which in particular an optimal heating and/or an optimal cooking result can be achieved.

In particular the entire induction heating element can surround, in particular the entire heating element, for example, when viewed perpendicularly to the main extension plane of the induction heating element and/or when viewed perpendicularly to the main extension plane of the mounting plate. In particular, the entire induction heating element can be arranged, for example, concentrically around the entire heating element in particular. The heating element, in particular at least a part of the heating element, preferably surrounds at least a part of the induction heating element, and in particular additionally surrounds a part of the heating element surrounded by the induction heating element, when viewed perpendicularly to the main plane of extension of the induction heating element and/or when viewed perpendicularly to the main plane of extension of the placement plate. Thereby, a high flexibility and/or a high degree of freedom of design can be achieved.

The induction unit and the induction heating element can have in particular the same plane extent in at least one operating state and/or can be arranged in particular overlapping when viewed perpendicularly to the main plane of extent of the induction unit and/or when viewed perpendicularly to the main plane of extent of the placement plate. Alternatively or additionally, the induction heating element may be arranged in a plane spanned by the induction unit when viewed perpendicularly to the main extension plane of the induction unit and/or when viewed perpendicularly to the main extension plane of the resting plate. Preferably, the induction unit is arranged in at least one operating state in a plane spanned by the induction heating element when viewed perpendicularly to the main extension plane of the induction unit and/or when viewed perpendicularly to the main extension plane of the positioning plate. The induction unit has in particular a smaller area extent than the induction heating element when viewed perpendicularly to the main plane of extent of the induction unit and/or when viewed perpendicularly to the main plane of extent of the placement plate. In particular, this makes it possible to achieve a particularly high efficiency, i.e. in particular with regard to the energy transfer between the induction unit and the induction heating element.

It is furthermore proposed that the cooking product receiving element and the induction unit have a distance of at least 10mm, in particular at least 15mm, advantageously at least 20mm, particularly advantageously at least 25mm and preferably at least 30mm in at least one operating state. The cooking product receiving element and the induction unit have a distance of at most 500mm, in particular at most 250mm, advantageously at most 100mm, particularly advantageously at most 80mm and preferably at most 60mm, in particular in at least one operating state. The installation plate is arranged in particular between the induction unit and the installation unit in at least one operating state. In particular, this enables optimal heating of the cooking product receiving element even over large distances. In particular, an arrangement of the placement plate between the induction unit and the placement unit can be achieved, i.e. in particular at the same time a high flexibility in the thickness of the placement plate and thus in particular in the design of the material is provided.

It is also proposed that the installation unit has at least one housing unit in which the heating unit and in particular the receiving unit are at least partially integrated. The expression that the first object is integrated "at least partially" in the second object should be understood in particular to mean that the first object has at least one partial region, in particular at least one element and/or at least one unit, which is integrated in the second object, and in particular can have, in addition to this partial region, at least one further partial region, which can be integrated in particular in at least one third object, which is different from the second object. The expression that the first object is "integrated" in the second object should be understood in particular to mean that the first object is arranged within the second object and is in particular surrounded by the second object. The housing unit in particular defines the outer limits and/or walls of the placement unit, which can be grasped and/or accessible and/or visually arranged by an operator, in particular. The housing unit is in particular designed as an external housing unit. This makes it possible in particular to achieve a protected arrangement of the heating unit and/or the receiving unit, which makes it possible in particular to design a long service life.

It is further proposed that the housing unit and the cooking product receiving element are formed in one piece. "one-piece" is to be understood at least in particular to mean a material-fused connection, which is produced, for example, by a welding process, a gluing process, an injection molding process and/or other processes that appear to be expedient to the person skilled in the art, and/or advantageously to mean a formation into one piece, for example by casting and/or by production in a single-component or multi-component injection molding process, and advantageously by production of a single blank into one piece. In particular, high stability and/or a low component diversity can thereby be achieved.

The heating unit and in particular the receiving unit may, for example, be integrated only and/or completely in the housing unit. The placement unit can in particular have at least one lining device, which can in particular be provided for placing the cooking product receiving element and/or the housing unit, and can in particular be free of a heating unit and/or a receiving unit. The placement unit preferably has at least one spacer device, which is provided for placing the cooking product receiving element, and the heating unit is at least partially integrated in the spacer device. The heating unit and in particular the receiving unit may for example be at least partially integrated in the housing unit and at least partially integrated in the lining device. Alternatively, the heating unit and in particular the receiving unit may for example be only and/or completely integrated in the padding device. A "spacer device" is to be understood to mean, in particular, a device which is provided, in particular, for placing, in particular, on a placement plate, and for placing the cooking product receiving element and/or the housing unit, and which, in particular, is at least partially designed as a spacer for the cooking product receiving element and/or for the housing unit in at least one operating state. In the inserted position, the lining device is provided, in particular, for placement above the heating unit. The spacer device is provided in particular for absorbing at least one thermal energy from the seated cooking product receiving element and/or the seated housing unit and/or for preventing it from reaching the resting plate. In particular, a long-life design is thereby possible, since in particular a protected arrangement of the heating unit and/or the receiving unit can be achieved and/or damage to the placement plate, which can be caused in particular by heating the cooking product receiving element and/or the housing unit, can be avoided.

In particular, a particularly high efficiency can be achieved by the placement unit of the cooking system.

In particular, the efficiency can be further increased by a method for operating a cooking system, in which a cooking product receiving element is inductively heated, wherein the cooking product receiving element is heated in addition to the induction heating in at least one different manner from the induction heating, in particular by means of electromagnetic radiation and/or by means of thermal radiation.

The cooking system should not be limited to the applications and embodiments described above. The cooking system can have a number different from the number of individual elements, components and units mentioned therein, in particular in order to satisfy the functional manner described therein.

Drawings

Further advantages are obtained from the following description of the figures. Embodiments of the invention are shown in the drawings. The figures, description and claims contain a number of combinations of features. The person skilled in the art suitably also considers these features individually and generalizes them to meaningful further combinations.

Wherein:

fig. 1 shows a cooking system in a schematic top view;

fig. 2 shows a schematic view of a section along the line II-II in fig. 1, wherein the electrical connections are shown in dashed lines and the energy transmission is shown by means of arrows;

fig. 3 shows in a schematic diagram the electric circuits of the supply unit and the induction unit of the cooking system of which the appliance heating element is a part;

fig. 4 shows in a schematic diagram a heating element of a heating unit of a cooking system and an electric circuit of a receiving unit of the cooking system, of which an induction heating element of the heating unit is a part;

FIG. 5 shows a coupled fragmentary view of the circuits of FIGS. 3 and 4 in schematic form;

fig. 6 shows a schematic plan view of the main plane of extension of the induction heating element, with the housing unit of the installation unit of the cooking system and the installation plate of the cooking system being omitted for the sake of simplicity;

FIG. 7 shows a graph in which the power factor is plotted against frequency;

FIG. 8 shows a fragmentary view of an alternative cooking system in a schematic cross-sectional view; and is

Fig. 9 shows a heating unit of a placement unit of an alternative cooking system in a schematic top view.

Detailed Description

Fig. 1 shows a cooking system 10a configured as an induction cooking system. The cooking system 10a is configured in the present exemplary embodiment as a hob system, and in particular as an induction hob system.

The cooking system 10a has a setting plate 34 a. The setting plate 34a defines a nominal setting position for the setting unit 12a (see also fig. 2). In the mounted state, the setting plate 34a forms a viewing surface which is arranged in the mounted state, in particular facing the operator. The placement plate 34a is provided for the placement of the placement unit 12a, in particular in a nominal placement position for heating (see fig. 1 and 2). In the present exemplary embodiment, the placement plate 34a is designed as a work plate, in particular as a kitchen work plate.

The cooking system 10a has an operator interface 36a for inputting and/or selecting operating parameters, such as heating power and/or heating power density and/or heating zone. The operator interface 36a is provided for outputting values of the operating parameters to an operator.

The cooking system 10a has a control unit 38 a. The control unit 38a is provided for performing actions and/or changing settings depending on the operating parameters entered by means of the operator interface 36 a. The control unit 38a regulates the energy input to the at least one device heating element 40a in the heating operating state.

The cooking system 10a has at least one appliance heating element 40a (see fig. 1 and 2). In the present embodiment, the cooking system 10a has a plurality of appliance heating elements 40a, only one of which is shown in the drawings, and only one of which is described later. The device heating element 40 is provided for heating at least one placement unit 12a, which is placed on a placement plate 34a above the device heating element 40a and is in particular placed in a nominal placement position. The device heating element 40a is configured as an induction heating element. The device heating element 40a is arranged in a device insertion position below the placement plate 34a, i.e. in particular below the nominal placement position.

The cooking system 10a has a supply unit 46a which is provided for supplying energy to the device heating element 40a (see fig. 3). The supply unit 46a is constructed in a conventional manner. The supply unit 46a has an inverter 48 a. The inverter 48a supplies a high-frequency alternating current for supplying the device heating element 40a in the operating state. The supply unit 46a has a rectifier 50 a. The rectifier 50a rectifies the voltage in the operating state. The rectifier 50a and the inverter 48a are conductively connected to each other.

The cooking system 10a has a seating unit 12a (see fig. 1 and 2). The seating unit 12a has a cooking object accommodating member 16 a. The cooking object accommodating member 16a is provided for accommodating food for the purpose of heating the food. The cooking product receiving element 16a is largely made of a metallic material and in particular of a ferromagnetic material. The seating unit 12a is specially provided for the cooking system 10 a.

The mounting unit 12a has a heating unit 14 a. The heating unit 14a is provided to heat the cooking object accommodating member 16 a. In the operating state, the heating unit 14a supplies energy to the cooking product receiving element 16a for heating the cooking product receiving element 16 a.

In the present embodiment, the mounting unit 12a has a housing unit 30a (see fig. 2). The case unit 30a is configured as an outer case unit. The housing unit 30a and the cooking product receiving element 16a are integrally formed.

The housing unit 30a and the cooking item receiving member 16a together define and/or enclose an interior space 42 a. In the operating state, the heating unit 14a is arranged in the interior 42 a. The heating unit 14a is partially integrated in the housing unit 30a in the operating state.

In order to supply heating energy to the heating unit 14a, the cooking system 10a has a sensing unit 18 a. In the installed position, the sensor unit 18a is arranged below the positioning plate 34a, i.e. in particular below the nominal positioning position. The device heating element 40a portion is part of the sensing unit 18 a.

In the operating state, the induction unit 18a supplies heating energy at least for induction heating of the cooking product receiving element 16 a. The induction unit 18a provides heating energy in the form of an alternating electromagnetic field for induction heating of the cooking object receiving element 16 a. The sensing unit 18a has a sensor 44 a. In the operating state, the inductor 44a provides heating energy at least for inductively heating the cooking product receiving element 16 a. The inductor 44a and the device heating element 40a are integrally formed.

The induction unit 18a may, for example, deliver heating energy directly and/or in close proximity to the cooking product accommodating element 16 a. In the present exemplary embodiment, the induction unit 18a supplies heating energy to the device heating element 40a indirectly and/or indirectly, i.e., in particular via the heating unit 14a of the placement unit 12 a.

The heating unit 14a has a heating element 20a (see fig. 2, 4 and 5) that is configured differently than the induction heating element. In the present embodiment, the heating element 20a is configured as a resistance heating element. The heating element 20a is provided for heating the cooking object accommodating member 16 a.

The placement unit 12a has a receiving unit 22a (see fig. 2, 4, and 5). The receiving unit 22a is arranged for wirelessly receiving at least a portion of the heating energy. The receiving unit 22a has an induction heating element 24a, which in the operating state wirelessly receives a portion of the heating energy from the receiving unit 22 a. The inductive element 18a is arranged to inductively transfer energy to the receiving element 22 a. In the operating state, the sensing unit 18a inductively transmits heating energy to the receiving unit 22 a.

The receiving unit 22a is arranged to supply at least a part of the received energy to the heating element 20 a. The receiving unit 22a and the heating element 20a are electrically conductively connected to each other. In the present embodiment, the receiving unit 22a and the heating element 20a are electrically connected in series.

In addition to the heating element 20a, the heating unit 14a also has an induction heating element 24a (see fig. 2, 4 and 5). The induction heating element 24a is partially part of the receiving unit 22 a. The induction heating element 24a of the heating unit 14 and the induction heating element 24a of the receiving unit 22a are identical. In the operating state, the induction heating element 24a inductively heats the cooking product accommodating element 16a with at least a portion of the energy received by the receiving unit 22 a.

The induction heating element 24a and the heating element 20a are electrically connected in series (see fig. 2, 4 and 5). The placement unit 12a has a resonant capacitor device 26 a. In the present exemplary embodiment, the resonant capacitor device 26a has a capacitor and is in particular embodied as a capacitor. In the operating state, the resonant capacitor device 26a is electrically conductively connected to the induction heating element 24 a.

When viewing the main extension plane of the induction heating element 24a, the induction heating element 24a surrounds a portion 52a of the heating element 20a, i.e. in particular an inner portion 52a of the heating element 20 a. In addition to the inner portion 52a of the heating element 20a, the heating element 20a also has an outer portion 54 a. When viewing the main extension plane of the induction heating element 24a, the heating element 20a, i.e. in particular the outer portion 54a of the heating element 20a, surrounds a portion 56a of the induction heating element 24a, i.e. in particular the inner portion 56a of the induction heating element 24 a.

In addition to the inner portion 56a of the induction heating element 24a, the induction heating element 24a has an outer portion 58 a. When viewing the main extension plane of the induction heating element 24a, i.e. in particular the outer portion 58a of the induction heating element 24a, surrounds the portions 52a, 54a of the heating element 20a, i.e. in particular the inner portion 52a of the heating element 20a and the outer portion 54a of the heating element 20 a.

When viewing the main extension plane of the induction heating element 24a, the induction heating element 24a surrounds the induction unit 18 a. When the main plane of extent of the sensor unit 18a is viewed perpendicularly, the sensor unit 18a is arranged in the operating state in a plane spanned by the induction heating element 24 a. When viewing the main extension plane of the induction heating element 24a, the induction heating element 24a has a larger face extension than the face extension of the induction unit 18 a.

In the operating state, the cooking product receiving element 16a and the sensor unit 18a are arranged at a distance from one another. In the present exemplary embodiment, the cooking product receiving element 16a and the sensor unit 18a have a distance 28a of substantially 34mm in the operating state (see fig. 2).

In the method for operating the cooking system 10a, the cooking product receiving element 16a is heated in addition to the induction heating in at least one different manner than the induction heating. In the operating state, in addition to the induction heating, in particular by means of the induction heating element 24a, the cooking product receiving element 16a is also heated with the heating element 20a, in particular a resistance heating element.

Fig. 7 shows a diagram in which the power factor is plotted against power. The power factor is plotted on the ordinate axis 60 a. The power is plotted on the abscissa axis 62 a. The curve 64a shown by a solid line shows the course of the power factor as a function of the power for a configuration in which the cooking product receiving element is heated directly by the device heating element 40a, in particular while avoiding the heating unit 14a integrated in the installation unit 12 a. A curve 66a shown in dashed lines shows the course of the power factor as a function of the power for a configuration in which the cooking product receiving element 16a is heated by the heating unit 14a integrated in the placement unit 12 a.

It is recognizable that, when the cooking product receiving element 16a is heated by means of the heating unit 14a integrated in the placement unit 12a, a higher power factor is achieved in the majority of the frequency range than when the cooking product receiving element 16a is heated only by means of the device heating element 40a, i.e., in particular on the basis of the coupling of the induction unit 18a and the receiving unit 22 a.

Based on the similarity of the circuit in which the induction unit 18a is arranged and the circuit in which the heating unit 14a and/or the receiving unit 22a is arranged, it can be achieved in particular that the total impedance is independent of the number of windings of the induction heating element 24a of the heating unit 14 a. This enables a high degree of design freedom, in particular in view of the design and/or arrangement of the inductive heating element 24a and/or the resonant capacitor device 26a of the heating unit 14 a. The current and voltage, for example a high voltage and a low current or a low voltage and a high current or any intermediate value thereof, in the circuit in which the heating unit 14a and/or the receiving unit 22a is arranged can be selected in particular freely.

Two further embodiments of the invention are shown in figures 8 and 9. The following description is substantially limited to the differences between the embodiments, wherein reference may be made to the description of the embodiments of fig. 1 to 7 with regard to unchanged components, features and functions. To distinguish the embodiments, the letter a in the reference numerals of the embodiments in fig. 1 to 7 is replaced by the letters b and c in the reference numerals of the embodiments in fig. 8 and 9. With regard to identically numbered components, in particular with regard to components having the same reference numerals, reference can in principle also be made to the drawings and/or the description of the embodiments of fig. 1 to 7.

Fig. 8 shows a fragmentary view of an alternative cooking system 10b having a mounting unit 12 b. The seating unit 12b has a heating unit 14b and a cooking material accommodating member 16 b. The seating unit 12b has a housing unit 30 b. The housing unit 30b and the cooking product accommodating member 16b are integrally formed.

In addition to the housing unit 30b, the placement unit 12b has a cushion device 32 b. The spacer device 32b is provided for mounting the cooking product receiving element 16b and in particular additionally for mounting the housing unit 30 b. In the operating state, the heating unit 14b is partially integrated in the lining device 32 b. The receiving unit 22b of the placement unit 12b is partially integrated in the lining device 32b in the operating state.

Fig. 9 shows a top view of the heating unit 14c of the placement unit 12c of the alternative cooking system 10 c. The heating unit 14c has a heating element 20c which is configured differently from the induction heating element. The heating unit 14c has an induction heating element 24c connected in series with the heating element 20 c. The heating element 20c surrounds the induction heating element 24c when viewed perpendicularly to the main plane of extension of the induction heating element 24 c. In the case of a perpendicular view of the main plane of extension of the induction heating element 24c, the heating element 20c extends substantially over the entire face extension of the placement unit 12 c. The mounting unit 12c has a substantially elongated and/or rectangular outer shape in the present exemplary embodiment, viewed perpendicularly to the main extension plane of the induction heating element 24 c.

List of reference numerals

10 cooking system

12 mounting unit

14 heating unit

16 cooking item receiving element

18 sensing unit

20 heating element

22 receiving unit

24 induction heating element

26 resonant capacitor device

28 distance

30 housing unit

32 cushion apparatus

34 placing plate

36 operator interface

38 control unit

40 device heating element

42 inner space

44 inductor

46 supply unit

48 inverter

50 rectifier

Section 52

Section 54 of

Section 56

58 part (C)

60 ordinate axis

62 abscissa axis

Curve 64

Curve 66.

Claims

1. A cooking system having:

at least one placement unit (12 a-c) having at least one cooking product accommodating element (16 a-c) and at least one heating unit (14 a-c) which is provided for heating the cooking product accommodating element (16 a-c), and

at least one induction unit (18 a-c), which provides at least one heating energy in at least one operating state, at least for the induction heating of the cooking product receiving element (16 a-c), characterized in that the heating unit (14 a-c) has at least one heating element (20 a-c) of a different configuration than the induction heating element, which is provided for heating the cooking product receiving element (16 a-c),

the placement unit (12 a-c) having at least one receiving unit (22 a-c) which is provided for wirelessly receiving at least a part of the heating energy and for supplying at least a part of the received energy to the heating element (20 a-c),

the heating unit (14 a-c) has, in addition to the heating element (20 a-c), at least one induction heating element (24 a-c) which, in at least one operating state, inductively heats the cooking product accommodating element (16 a-c) with at least a portion of the received energy,

the induction heating element (24 a-c) is at least partially part of a receiving unit (22 a-c),

the induction heating elements (24 a-c) and the heating elements (20 a-c) are electrically connected in series.

2. The cooking system according to claim 1, wherein the placement unit (12 a-c) has at least one resonant capacitive device (26 a-c) which is electrically conductively connected to the induction heating element (24 a-c).

3. The cooking system according to claim 1, wherein the induction heating element (24 a-b) surrounds at least a portion (52 a-b) of the heating element (20 a-b) when viewed perpendicularly to a main plane of extension of the induction heating element (24 a-b).

4. The cooking system according to claim 1, wherein the heating element (20 a-c) surrounds at least a portion (56 a-c) of the induction heating element (24 a-c) when viewed perpendicularly to a main plane of extension of the induction heating element (24 a-c).

5. The cooking system according to claim 1, wherein the sensing units (18 a-c) are arranged in at least one operating state in a plane spanned by the induction heating elements (24 a-c) when viewed perpendicularly to a main extension plane of the sensing units (18 a-c).

6. The cooking system according to claim 1, wherein the cooking object receiving element (16 a-c) and the sensing unit (18 a-c) have a distance (28 a-c) of at least 10mm in at least one operating state.

7. The cooking system according to claim 1, wherein the seating unit (12 a) has at least one housing unit (30 a) in which a heating unit (14 a) is at least partially integrated.

8. The cooking system according to claim 7, wherein the housing unit (30 a) and the cooking object accommodating element (16 a) are constructed in one piece.

9. The cooking system according to claim 1, wherein the placement unit (12 b) has at least one spacer device (32 b) provided for placing a cooking product receiving element (16 b), and the heating unit (14 b) is at least partially integrated in the spacer device.

10. Seating unit of a cooking system (10 a-c) according to any one of the preceding claims 1-9.

11. Method for operating a cooking system (10 a-c) according to one of claims 1 to 9, wherein a cooking item receiving element (16 a-c) is inductively heated, characterized in that the cooking item receiving element (16 a-c) is heated in addition to the induction heating in at least one manner different from the induction heating.